Menus provided by Menupages

antipasti
Marinated Fresh Sardines with caramelized fennel and lobster oil				12
Grilled Octopus with "borlotti marinati" and spicy limoncello vinaigrette				15
Marinated Gulf Shrimp with radishes, budding chives and a jalapeño vinaigrette				16
Steamed Cockles with red chiles and basil				15
&Quot;funghi" cool roasted shiitakes with charred onions				15
Roasted Beet Tartare with chianti vinegar and ricotta salata				14
Summer Beans with sungold tomatoes and chianti vinaigrette				14
Baby Wild Arugula with parmigiano and aceto manodori				17
Warm Tripe "alla parmigiana"				11
Warm Lamb’s Tongue Vinaigrette with chanterelle mushrooms and a 3-minute egg				13
Pig Foot "milanese" with rice beans and arugula				15
Testa with pickled pearls and thyme vinaigrette				11
Prosciutto San Daniele "riserva" with black pepper "fett’unta"				15
Armandino’s Salumi finnochiona and culatello				17
primi
Goat Cheese Tortelloni with dried orange and wild fennel pollen				19
Spaghettini with spicy budding chives and a one pound lobster				26
Maccheroni Alla Chitarra with oven dried tomatoes, red chiles and bottarga di muggine				20
Bucatini All’amatriciana with guanciale, hot pepper and pecorino				20
Garganelli with "funghi trifolati"				22
Mint Love Letters with spicy lamb sausage				20
Lamb’s Brain "francobolli" with lemon and sage				19
Goose Liver Ravioli with balsamic vinegar and brown butter				24
Chianti Stained Pappardelle with wild boar ragu				23
Pappardelle Bolognese				21
Pansoti with walnut sauce				23
Sweet Potato "lune" with sage and amaretti				19
Homemade Orecchiette with sweet sausage and rapini				19
Gnocchi with braised oxtail				20
Fettuccine with house-made pancetta and dandelion greens				23
Beef Cheek Ravioli with crushed squab liver and black truffles				23
Linguine with clams, pancetta and hot chiles				21
Black Spaghetti with rock shrimp, spicy salami calabrese and green chiles				25
secondi
Spicy Two Minute Calamari sicilian lifeguard style				24
Whole Grilled Branzino with radicchio in pancetta and lemon oregano jam				29
Wild Striped Bass with passato di zucca and chorizo vinaigrette				28
Barbecued Squab with roasted beet "farrotto" and porcini mustard				27
Duck with rainbow chard, babbo pancetta and beet vinaigrette				29
Grilled Quail with "scorzonera alla romana" and saba				27
Rabbit with charred leeks, market beans, babbo pancetta and carrot vinaigrette				28
Grilled Pork Chop with cherry peppers, cipolline and aceto manodori				29
Fennel Dusted Sweetbreads with sweet and sour onions, duck bacon and membrillo vinegar				27
Grilled Lamb Chops "scottadita" with sunchokes, grilled onions and lemon yogurt				29
&Quot;brasato al barolo" braised beef with porcini mushrooms				29
Barbecued Skirt Steak with eggplant "alla piastra" and salsa verde				28
Veal Breast with shisito peppers and treviso				29
&Quot;guancia ripiena" with eggplant caponata and broccoli rabe pesto				29
Grilled Ribeye For Two with roasted potatoes, garlic, rosemary and aceto manodori				70
contorni $8
Roasted Beet "farrotto"
Rapini with roasted garlic
Roasted Potatoes with rosemary
Babbo Greens with roasted shallots
Sweet Corn Fregula
pasta tasting $69 per person
Black Tagliatelle with charred corn and castelmagno
&Quot;vespa bianco," Bastianich 2006
&Quot;casunzei" with poppy seeds
Colline Lucchesi Vermentino "quinis," Sardi Giustiniani 2008
Garganelli with "funghi trifolati"
Morellino di Scansano "i perazzi," la Mozza 2006
Domingo’s Pyramids with "passato di pomodoro"
Aquileia Refosco "brojli," Clementin 2007 Friuli
Pappardelle Bolognese (rosso d’orsone, dal fari 2000)
Dancing Ewe Caciotta Fritters with honey and thyme
Moscato di Trani "pian di tufara," Rivera 2007
Chocolate "al diavolo" ("sibilla appenninica," le caniette 1999)
Tyrolean Carrot and Poppyseed Cake with olive oil and orange gelato
&Quot;le passule" Librandi 2006
traditional tasting $75 per person
Duck Bresaola with parmigiano and aceto manodori
Pelaverga "bellis perennis," Castello di Verduno 2008
Pappardelle with chanterelles and thyme
Langhe Rosso "dapruvè," ca’ romè 2001
Duck Tortelli with "sugo finto"
Breganze cabernet, Gastaldía 2003
Pork Tenderloin with sweet corn fregula and black truffle vinaigrette
Faro, Bonavita 2007
Coach Farm’s Finest with fennel honey
Franciacorta brut, Barone Pizzini Nv
&Quot;gelò Alla siciliana" ("rosathea," castel de paolis 2007)
Chocolate "tartufino" aleatico della maremma "nanerone," piandibugnano 2006
Sweet Plum "delizia" with cinnamon "fior di latte"
Passito di pantelleria, Abraxas 2003
dolci e formaggi
Chocolate Hazelnut Cake with orange sauce and hazelnut gelato				12
Warm Blackberry Crostata with sweet corn gelato				12
Saffron Panna Cotta with plums, anise hyssop, and plum sorbetto				12
Maple and Mascarpone Cheesecake with maple cream and saba				12
&Quot;bavarese di ricotta" with franca’s strawberries, balsamic zabaione and aceto manadori				12
Spiced Fig Budino with blueberry buttermilk gelato				12
Pistachio and Chocolate Semifreddo				12
Biscotti and Cookies				11
Assortment of Gelati and Sorbetti				12
Selection of Cheeses robiola tre latti, pecorino scorza nera, coach farm triple crème, stracchino di capra, toma maccagno rosa, taleggio, blù del moncenisio, parmigiano reggiano		(3) 12	(5) 15	(7) 18

Menus provided by Menupages